Greeting from Millgrove Victoria Australia

I live 80 km's east of Melbourne the capital city of Victoria in Australia. I have been smoking fish, game and the normal household meats on and off for about 20 years.

My normal smoker was a permanent wood fired cold smoke house in the past (sadly collapsed now) and have recently purchased a hot smoker that is LP gas powered with a chip tray for the smoke source.

I have used a range of hardwoods for smoking and now collect fruit tree prunings such as apple, peach and cherry (which I dry and shred) for more exotic smoke. I use an electric planer to make the shavings for the smoker.

I look forward to learning a lot about the finer arts of smoking from the forum.

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

I am a bit over awed by all the expertise on this site. There are a lot of techniques where I can understand the science behind the methods and that is great. The flavouring combinations are obviously another matter and appear to be the key to a lot of US based smoking. I have only used German Kassler based marinade for pork smoking in the past, so I have a lot to learn here.

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.